Description
Once you’ve tried homemade au gratin potatoes, you’ll never reach for the boxed stuff again.
Ingredients
Scale
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1–1/2 teaspoons salt
- 1/8 teaspoon pepper
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- 5 cups thinly sliced peeled potatoes (about 6 medium)
- 1/2 cup chopped onion
- Additional pepper, optional
Instructions
- Step 1: Preheat oven to 350°F. In a large saucepan, melt the butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add the milk, stirring to ensure there are no lumps. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese until melted.
- Step 2: Add the potatoes and onion to the sauce; transfer to a greased 2-quart baking dish. Cover and bake for one hour.
- Step 3: Uncover and bake the potatoes for another 30 to 40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Notes
Russet potatoes are ideal for this recipe as they soak up the sauce well. For a richer sauce, you can replace the milk with heavy cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 225 kcal
- Sugar: 4 g
- Sodium: 602 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg
Keywords: au gratin potatoes, cheesy potatoes, potato casserole, side dish